When regulation challenges innovation: the case of the genus Lactobacillus

Loading...
Thumbnail Image
Files
2980.pdf(1.28 MB)
Accepted version
Date
2017-06-01
Authors
Salvetti, Elisa
O'Toole, Paul W.
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Research Projects
Organizational Units
Journal Issue
Abstract
The majority of probiotic bacteria belong to the genus Lactobacillus which includes a large number of safe species integral to fermented food production. In the European Union the conversion of ensuing data into successful claims that are compliant with regulatory requirements has proved difficult. Furthermore, the study of lactobacilli has been challenging because of their phenotypic and genomic diversity. Here issues pertaining to the marketing authorization of novel foods and probiotics are outlined, taking Lactobacillus genus as reference. We highlight the drawbacks regarding the taxonomic characterization and the safety assessment of these bacteria and the validation of their beneficial mechanisms.
Description
Keywords
Probiotics , Lactobacillus , Legislation , Safety , Characterization , Substantiation
Citation
Salvetti, E. and O'Toole, P. W. (2017) 'When regulation challenges innovation: The case of the genus Lactobacillus', Trends in Food Science and Technology, 66, pp. 187-194. doi: 10.1016/j.tifs.2017.05.009